No-churn Apricot Ice Cream
Apricot ice cream tastes like summer with that incredible swirl of apricot preserves running through it! Or substitute any jam you prefer – you’ll love the flexibility and flavor profile of this no-churn ice cream recipe.
1 14-ounce can sweetened condensed milk minus 3 tablespoons
1 pint (2 cups) heavy whipping cream
8 ounces apricot jam divided
¼ teaspoon kosher salt
½ teaspoon vanilla
¼ tsp almond extract
Place the heavy cream, sweetened condensed milk, about half of the jam, salt, and vanilla and almond extract in the bowl of your stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).
Whip until the mixture is nice and thick but nowhere near soft peaks. Whisk should leave tracks in your cream, and the cream should mound just a little in the bowl before sinking back in. Whip on medium to medium high (about 6 on my stand mixer) for approximately 2 minutes to reach tracks and slightly mounding
Layer the mixture into your ice cream container(s) – loaf pan works great – adding dollops of the balance of the apricot jam in as well. Then take a knife or skewer and make a few figure eight pattern to swirl in the jam
Cover with plastic wrap and freeze until firm – at least 6 hours or overnight.